Recipes and Cooking Cherry Hand Pies You don't have to worry about making every slice of pie equal when you make hand pies instead! These decadent cherry hand pies will quickly become a favorite for every special occasion. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 18, 2018 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 20 mins Total Time: 65 mins Servings: 16 Yield: 16 hand pies Jump to Nutrition Facts Ingredients 3 cup fresh or frozen unsweetened pitted tart red cherries ⅔ cup granulated sugar 3 tablespoon cornstarch 1 teaspoon orange zest 1 tablespoon orange juice 3 ½ cup all-purpose flour 2 tablespoon granulated sugar 1 teaspoon salt 1 ½ cup butter, cut up 2 eggs, lightly beaten ¼ - ½ cup milk Coarse sugar Directions For filling, in a medium saucepan combine first five ingredients (through orange juice). Cook and stir over medium heat until thickened and bubbly; cool. (Or transfer to an airtight container and chill overnight. Stir before using.) For pastry, in an extra-large bowl stir together flour, 2 Tbsp. granulated sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs. Sprinkle 1 Tbsp. of the milk over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding milk until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together. Divide pastry into fourths; form four balls. If needed, cover with plastic wrap and chill until easy to handle (up to 1 hour). Preheat oven to 375°F. Line two large baking sheets with parchment paper. On a lightly floured surface, roll each pastry ball into a 9x8-inch rectangle; cut into four 4 1/2x4-inch rectangles. Brush edges with additional milk. Spoon 1 well-rounded Tbsp. filling onto half of each rectangle; fold remaining half of rectangle over filling. Seal edges and prick tops with a fork. Place on prepared baking sheets. Brush pies with additional milk and sprinkle with coarse sugar. Bake 20 to 25 minutes or until light brown. Remove; cool slightly on wire racks. Serve warm or at room temperature. Blueberry Hand Pies Prepare as directed, except for filling, use 3 cups fresh or frozen blueberries, 2/3 cup granulated sugar, 1/4 cup all-purpose flour, 1 tsp. lemon zest, and 2 Tbsp. lemon juice.Per slice: same as above except 330 calories, 38 g carbohydrate, 12% Vitamin C, 9% iron Plum Hand Pies Prepare as directed, except for filling, use 3 cups chopped fresh plums, 1/2 cup granulated sugar, 3 Tbsp. cornstarch, 1 Tbsp. each butter and lemon juice, and 1/8 tsp. ground cloves.Per slice: same as above except 322 calories, 34 g carbohydrate, 19 g total fat (12 g sat. fat), 71 mg cholesterol, 12 g total sugar, 14% Vitamin A, 3% Vitamin C, 300 mg sodium Print Nutrition Facts (per serving) 327 Calories 18g Fat 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 327 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 55% Cholesterol 69mg 23% Sodium 295mg 13% Total Carbohydrate 37g 13% Total Sugars 14g Protein 4g Vitamin C 3.6mg 18% Calcium 24mg 2% Iron 1.5mg 8% Potassium 103mg 2% Fatty acids, total trans 1g Folate, total 56.5mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.